The ingredients for this cake are, well, to be frank, a bit weird. Cider? Chinese five spice? And it’s described as a ginger like cake but there’s no dried ginger in here, only some fresh.
The first step is mixing the wet ingredients – Nigella uses vegetable oil, but I only had olive oil to hand and used that. This is then mixed with treacle and brown sugar, plus the cider which has been opened in advance to remove some of its fizz. Deliciously, we only needed half the bottle of cider so the other was a mid-afternoon treat! Mixing these ingredients is touch – the treacle kept getting clogged up in my whisk but eventually it dissolved… sort of! It was a bit of a weird consistency but seemed OK. Also, I should mention that I didn’t have enough treacle and so replace the last 100g with an equivalent weight of golden syrup.
In a separate bowl you then mix the dry ingredients and then pour them into the wet ones, beating all the time to try and avoid any clumps of flour. The resulting batter is very runny but it smells amazing.
After about 45 minutes in the oven the cake emerged and it’s utterly delicious. Kind of like a rich ginger cake, but with a different level of spice – quite similar to German Lebkuchen actually. We’ve found its dense consistency goes really well with double cream!